Friday, February 13, 2015

FOOD

beautiful savoy cabbage 
this is such a great dish, a soup with savoy cabbage, chickpeas & celeriac. image: colin cooke via taverne agency, recipe: leonoor ottink, after the break
1 savoy cabbage, finely shredded
1/2 celeriac, in cubes
150 g pancetta, cut in matchsticks
1 tsp fennel seeds
1 dried chili, crumbled
1 onion, chopped
2 cloves of garlic, thinly sliced
1 can of 400 ml chickpeas, drained
1 l chicken or vegetable stock
4 slices of sourdough bread
2 cloves of garlic, halved
olive oil
sea salt & freshly ground black pepper
freshly grated parmigiano
fry pancetta with the fennel seeds until crisp, add the crumbled chili, onion and celeriac and fry until the celeriac start to soften and the onion turn golden brown.
add the sliced garlic and fry for 1 more minute.
add the chickpeas and stock, bring to a boil and let it simmer for 30 minutes.
meanwhile, heat a cast iron griddle and grill the slices of bread on both sides until golden brown. 
immediately rub the slices with the halved garlic cloves and drizzle with olive oil.
add the savoy cabbage to the soup and let it simmer for 5 minutes. 
add salt and pepper to taste.
to serve, place a slice of bread on a soup plate, pour over the soup, sprinkle with parmigiano and drizzle with olive oil. 
serves 4




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